Once upon a time, I made this most delicious fig, apple and pomegranate jam. Eighteen months on and I still have a couple of jars of it left. Or I did have; I’ve just used one of them up in these flapjacks. Instead of making flapjacks with sugar and golden syrup, I thought I’d try making some with jam. This seemed a good flavour to use as it’s quite tart and I didn’t want my flapjacks to be sickly sweet, especially as I was going to use a whole jar.
This has to be the quickest bake I’ve ever made, it was so simple. Luckily, they turned out to be rather good and I’m feeling pleased with myself for discovering another way of using jam. I also had some chocolate sauce leftover from my Easter bundt cake, which in itself was leftover from the Easter egg ice-cream. This really is the last of it – honest! I warmed it up and drizzled it over the flapjack in an attempt to make them slightly more sophisticated.
Some of them went to the workmen who were putting up a fence in next door’s garden. I’m very excited about this as it has given us our privacy back after they chopped down the hedge a couple of years ago.
I was also rather excited to find I’d won a £20 voucher from Your Liskeard to spend in local shops by sending in a photo of the oats I’d bought to make these flapjacks. There is a weekly prize for one of the photos sent in showing what has been bought from a local shop, which I think is a fabulous way of promoting Liskeard retailers.
- 8 oz (230g) rolled oats
- 4 oz (110g) unsalted butter
- 1 14 oz jar (400g) jam – I used fig, apple & pomegranate
- chocolate or chocolate sauce for drizzling (optional)
- Melt the butter and jam in a large pan over a gentle heat.
- Add the oats and stir until all combined.
- Press into a greased 8″ (20 cm) sq tin or cake mould and bake at 180℃ for 25 to 30 minutes when the top should be golden brown.
- Drizzle with some melted chocolate or chocolate sauce if desired (I melted down some leftover chocolate sauce).
- Leave until cool, then cut into 12 pieces.
I’m sending this off to the ever groaning Tea Time Treats table where I would just love to be. This month’s theme of Jams, Curds and Preserves was chosen by Karen of Lavender and Lovage and the challenge is alternately hosted by Jane of The Hedge Combers.
As I cut these into fairly small squares and tried to make them look, er, dainty, I’m also entering my jammy flapjacks into Treat Petite with Cakeyboi and The Baking Explorer. The theme is Spring into Easter this month and whilst these aren’t specifically spring like, they are drizzled with chocolate which has to make you think of Easter 😉
As the oats were bought from our local health food shop and won a prize for me into the bargain, I am entering these oath flapjacks into Shop Local over at Elizabeth’s Kitchen.
And as these saucy jammy flapjacks are definitely my idea of fun, I’m also sending these off to Laura at I’d Much Rather Bake Than … for her monthly Biscuit Barrel challenge.